aioli

aioli is easy to make and tastey.

i recommend the catalonyan version of aioli, which is apparently called allioli. just mash up some garlic, salt, and mix it with olive oil. it makes for a fantastic dip for fresh bread (or any bread, that isn't, y'know, covered in mold or already smeared in other substances).

not only does it taste good, but raw garlic has excellent nutritional value too.

Here's To Beer!

So I stumbled upon a banner on some webpage that adverstized a website called www.herestobeer.com . Seeing as how I enjoy beer, I clicked on its and its actually a pretty cool site. Lots of beer trivia and information on properly brewing, choosing, and drinking beer. So, You may ask, who has provided this great resource for those of us who enjoy good beer? Surprisingly enough, it is none other than the "king of (crappy) beer" himself, Anheuser Busch. Yes, even though the bottom of the page says " © 2006 Here’s To Beer, Inc. Washington D.C.", the "contact us" link on the page points to "http://contactus.anheuser-busch.com/contactus/herestobeer/contact_us.asp". Furthermore, while the whois database (a database that tells you who owns a internet domain) gives the registrar as EMARKMONITOR INC, it gives the name server as CORPNS1.ANHEUSER-BUSCH.COM. I'm sure this is some sort of marketting ploy, but you gotta hand it to them for (even if not explicitly) putting their name on a website geared towards the kind of people would not usually drink their beer. But maybe thats the point. I did notice that "American Style Lagers" were featured more prominently than they probabaly would be on most frou frou beer websites.

Anyway, sorry for nerding up this blog with computonet terms and whatnot on only the 4th post.

Maryland Style IPA

Last sunday Ducore and I started a batch of "Maryland Style IPA". This Sunday, I put it in the secondary fermenter with a alcohol content a little north of 4%. This all means that In another week we can bottle it, and in about two weeks we will have fresh delicious incredibly hoppy IPA to enjoy. Check back soon for a recipe and brewing notes.

Feta Pizza

I made this for lunch today, and I made it for Tim and Appel Saturday night. It's very simple and only takes a few minutes.

Ingredients:

• Pocketless Pitta
• Olive Oil
• Feta Cheese
• Oregano (or other herb)

Drizzle a little olive oil on the pita (just enough to cover in a thin film.)
Crumble the feta cheese onto the pitta.
Sprinkle the herb over the feta.
Toast.

We need to think of a better title for this, and a better url. I looked around and a lot of the obvious ones are taken... Anyway, It's started at least.